Excellent source of vitamin B6, which supports energy metabolism.
Excellent source of vitamin C, which supports a healthy immune system.
Good source of potassium, which helps maintain healthy blood pressure.
Good source of fiber, which supports heart health.
Good source of manganese, which supports energy metabolism.
|Amount per serving|
|Calories 110||Calories from fat: 0|
|% Daily Value*|
|Fat 1 g||0 %|
|Saturated 0 g||0 %|
|Trans 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 0 mg||0 %|
|Potassium 450 mg||13 %|
|Carbohydrate 29 g||10 %|
|Fiber 3 g||12 %|
|Sugars 15 g|
|Protein 1 g|
|Vitamin A||2 %|
|Vitamin C||20 %|
|Vitamin B6||25 %|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Bananas are a delicious choice for snacking, baking and cooking, Plus they include Vitamin B6 Potassium, Fiber, and Vitamin C - nutrients that help promote heart health.
How to Store
Remove bananas from plastic produce bag and store at room temperature. The warmer it is, the faster the bananas will ripen. To slow ripening, refrigerate (peel will turn black but the fruit inside will be fresh and ripe). Bananas can be frozen once the banana is peeled and stored in a freezer bag until ready to use (use a bit of fresh lemon juice to reduce browning).
If bananas are too green, place them in a brown paper bag, in a warm dry area (but not in direct sunlight) for a day or two to encourage ripening. If there is still not enough yellow appearing on the peel, place a ripe apple in the bag with the bananas.
How to Select
Choose bananas according to the peel color and ripeness desired. Select full-yellow bananas for salads or immediate eating. Use fully ripe bananas, with speckles on the peel for baking, smoothies or recipes that specify mashed bananas.
Artichokes should give slightly to pressure and have tight leaf formation. Do not select artichokes with heavy browning, spotting or look shriveled. (However, artichokes can have a slight darkening on leaf tips during late winter or early spring which is caused by chill or frost damage. This will not affect the quality of the artichoke.)
If using bananas in salads, to prevent pieces from browning, toss them in pineapple juice before adding. The pineapple juice acts as an ascorbic acid color keeper.